First time ever smoking up some ribs and I had about 20 guests here and everyone said they were not expecting them.to be this tasty. So I was happy. I used a ton of brown sugar and Tony Chacheres with some homemade crushed red pepper. I did the 3-2-1 method, when I wrapped them I used honey, and Jim Beam and bacon fat with in the foil.
just got finished smoking up some St. Louis style ribs
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Thanks Willie for the words. I know what ya mean with the salt level in tony's I to have to watch my salt intake (I had heart valve replacement) (but due to a birth defect of the valve) but I had in it the spice rack and said it may give a little more heat, it was then after I mixed it with the brown suar I remembered about my crushed red pepper. Next weekend I'm looking at doing these ribs again but with no commercial rub. I will definitely be adding in bourbon to the Texas crutch again. Folks buy me Jim Beam and I am more Woodford reserve kind of guy.